Do you know what those numbers on your Fruits & Vegetables Mean?

The numbers on your Fruits & Vegetables actually mean something to you not just the retailer or cashier to ring you up. The numbers, also known as the PLU code(price lookup number), tells you the following:

Beginning with the number 9 = Organic.
Beginning with the number 4 = grown by Conventional (code for Chemical) means.
Beginning with the number 8 = a GMO or Genetically Modified Organism!

Memorize this so you can make better purchasing decisions when shopping for your family!

100 Mile Diet - blog, book, t.v. show - Join the Revolution !

"In 2005, Alisa Smith and J.B. MacKinnon began a one-year experiment in local eating. Their 100-Mile Diet struck a deeper chord than anyone could have predicted, inspiring thousands of individuals, and even whole communities, to change the way they eat. Locally raised and produced food has been called “the new organic" — better tasting, better for the environment, better for local economies, and better for your health. From reviving the family farm to reconnecting with the seasons, the local foods movement is turning good eating into a revolution."

This revolution led to a television show called the 100 Mile Challenge on Food T.V. I caught the first episode last night and loved it !

"Throughout The 100 Mile Challenge, James and Alisa provide the families with expert information, tips, encouragement, corrections, and a series of challenges. The pair guides the 100-milers through the deep, personal transformations they will undergo in this "shared yet individual" experience. "

This 100 Mile Challenge takes place in Mission, British Columbia. "What better place to launch a transformational social experiment than a place called Mission? Why Mission? The search for the perfect town for The 100-Mile Challenge spanned the breadth of the Fraser Valley, a massive network of small towns and bedroom communities that covers some of the richest agricultural land in British Columbia.

Located 70 kilometres east of Vancouver, the town of Mission is nestled on a slope overlooking the mighty Fraser River, where several species of salmon swim and fishing enthusiasts can do battle with six-foot white sturgeon right under the Mission bridge. From rolling hills dotted with cows, to a manufacturing base that turns out $10 million yachts for wealthy American businessmen, Mission is a perfect petri dish of the modern-day push and pull between agricultural land and residential sprawl that faces Canadians daily. It's a struggle that affects all aspects of life, including what ends up on the dinner table, and where it comes from.

Mission is still home to commercial and hobby farmers who are no strangers to the arts of canning and preserving. Our 100-milers are going to need all the advice, support, and inspiration they can find to get them through the next 100 days."

Follow six local families on their 100 Mile Diet adventure on Sunday nights at 8pm on the Food Network.

SOURCE: http://www.100milediet.org/, http://100mile.foodtv.ca/

Washing Your Fruits and Veggies - Green Food - 2009.Feb.01.

Green Food.

Washing Your Fruits and Veggies.

Did you know that up to 20 pairs of hands could touch your fruit and vegetables from field to feeding your family? Think about all the food recalls on strawberries, spinach, tomatoes, and peanuts. Contaminants can build up while fruit and veggies are grown, harvested, transported, packed and sold. Washing in water alone will not remove all the bacteria, waxes, chemicals and pesticides.

According to the FDA (Food and Drug Administration), you should wash raw fruits and vegetables very well before you peel, cut, eat, or cook with them.

#1 Wash your hands thoroughly before doing any food preparation.

#2 Wash down your counters and food preparation surfaces before your start.

#3 Wash your fruits and veggies before you do any meat preparation to avoid any cross contamination.

#4 Wash all fruits and vegetables, even the the package says they are pre-washed.

#5 Wash all parts of your fruits and vegetables, even if you don't plan on eating them. Bacteria can live on the rind of an orange, the skin of a cucumber, or the skin of a banana, for example. Though you may peel them away and toss them in the trash, the bacteria can be transferred from the outside of the fruit or vegetable to the knife you use to cut them, and then onto the parts you will be eating.

#6 Do not soak your fruits and veggies in water.

#7 Put your fruit or vegetables you are preparing in a colander and rinse.

#8 For fruit and veggies with a strong skin use a vegetable brush.

#9 Use cold water to wash your veggies

#10 If you want to use a commercial cleaner like: "Fit", "Veggie Wash" that is your choice and chose wisely and look at the ingredients. None are FDA or USDA approved and are currently being studied. I would look for an organic and natural wash.

SOURCES: http://www.umext.maine.edu/, http://www.nutrition.about.com/,

TOP 15 Fruits & Veggies with Highest Levels of Pesticides - Green Food - 2009.Jan.24

Green Food.

Top 15 Fruits and Veggies you should buy Organic.

Should I buy organic fruits and vegetables ? They sometimes are so much more expensive. When I am doing my weekly shopping for fresh produce I am faced with so many decisions. I have started buying some organic produce for our family. My oldest is 10 years old, my second is 7.5 years old, and my youngest just turned 1 and wow have things changed since my oldest was just starting to eat "real people food". I am so concerned about all the food I feed my children and am trying to make good choices all the time, but I am especially concerned about all the new foods the baby is eating.

So, how do you know when to buy organic. I found this web-site that monitors the pesticide levels in fruits and veggies and below is a list of the 15 worst offenders for pesticides. I am going to print off this list and put in my purse when I go shopping and am faced with decisions about buying organic.

The produce ranking was developed by analysts at the not-for-profit Environmental Working Group (EWG) based on the results of nearly 43,000 tests for pesticides on produce collected by the U.S. Department of Agriculture and the U.S. Food and Drug Administration between 2000 and 2005. A detailed description of the is available as well as a full list of fresh fruits and vegetables that have been tested at EWG's web-site.

The TOP 15 Fruits & Veggies with highest levels of pesticides:

1. Peaches - 100 (highest pesticide load)
2. Apples - 96
3. Sweet Bell Peppers - 86
4. Celery - 85
5. Nectarines - 84
6. Strawberries - 83
7. Cherries - 75
8. Lettuce - 69
9. Grapes - Imported - 68
10. Pears - 65
11. Spinach - 60
12. Potatoes - 58
13. Carrots - 57
14. Green Beans - 55
15. Hot Peppers - 53

EWG is a not-for-profit environmental research organization dedicated to improving public health and protecting the environment by reducing pollution in air, water and food.

SOURCE: http://www.ewg.org/

Buy Local Office Challenge - Green Food - 2009.Jan.22

Green Food.

Start a Buy Local Eat Local 30 Day Challenge at your Office or School.

Want to start a challenge in your office to make a difference and Buy Loal Food for a month? -That is just what Vanguard Communications out of Washington DC did.

Vanguard Communications created its Buy Local Challenge in 2002 to “taste-test” social marketing strategies related to identifying, choosing and preparing food from local farms. This communications “incubator” was designed to help us and our clients identify barriers to consumer acceptance and demand for local food products. During that first Challenge, which took place in April, Vanguard staff, family and friends endured a trying month in which little but spinach and asparagus were available. Learning how to eat seasonally proved to be harder than it seemed. Now, buy local efforts are popping up throughout the country, and more and more consumers are discovering the joys and benefits of locally grown food.

SOURCE: http://www.buylocalchallenge.org/

Green Choices when Eating Out - Green Foods - 2009.Jan.21

Green Food.
How to make Green Choices when Dining Out2009 Restaurant Industry Fact Sheet

• 1.5 billion — Restaurant-industry sales on a typical day in 2009.
• 76 percent — Percent of adults who said they are trying to eat healthier now at restaurants than they did two years ago.
• 70 percent — Percent of adults who said they are more likely to visit a restaurant that offers locally produced food items.
• 69 percent — Percent of adults who said purchasing meals from restaurants, take-out and delivery places makes it easier for families with children to manage their day-to-day lives.
• 52 percent — Percent of adults who said they are likely to make a restaurant choice based on how much a restaurant supports charitable activities and the local community.

SOURCE: http://www.restaurant.org/ - National Restaurant Association

So, dining out is not going away. In fact, this is one industry that is expected to see growth even in this precarious economy. So, are you wondering how to eat more green when eating out. I found a web-site called http://www.dinegreen.com/ for finding Certified Green Restaurants. They not only have a directory of Certified Green Restaurants, they actually certify and monitor these restaurants for their green standards. You can search by State, City, Zip Code. It even tells you how many of their certification steps they have completed!

Certified Green Restaurants™ meet the following standards:

• Use a comprehensive recycling system for all products that are accepted by local recycling companies.
• Free of polystyrene foam ("Styrofoam") products.
• Commit to completing four Environmental Steps per year of membership.
• Complete at least one Environmental Step listed below after joining the GRA.

1. Energy Efficiency & Conservation
   Energy efficient technologies and conservation practices exist for lighting, heating, ventilation, air conditioning, foodservice appliances, office equipment, and transportation
2. Water Efficiency & Conservation
   Water efficient technologies and conservation practices exist for foodservice appliances, equipment, and landscaping.
3. Recycling & Composting
   Recycling services exist for many waste products such as glass, plastic, metal, cardboard, mixed paper, grease, ink & toner cartridges. Food waste can be diverted from landfills and made into nutrient-rich soil through the use of a composting service or an on-site system.
4. Sustainable Food
   Sustainable food products support the long-term maintenance of ecosystems and agriculture for future generations. Organic agriculture prohibits the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering. Locally grown foods reduce the amount of pollution associated with transportation primarily by fossil fuels. Plant-based foods require fewer natural resources and create less pollution per calorie consumed.
5. Pollution Prevention
   Pollution prevention is achieved through source reduction, reuse, or improving operational practices.
6. Recycled, Tree-Free, Biodegradable & Organic Products
   Recycled products are made from materials that are collected from post-consumer or post-industrial waste sources. Tree-free products are made from alternative plant sources such as hemp or kenaf. Biodegradable products are capable of being decomposed by biological agents, especially bacteria. Organic products are grown without the use of toxic synthetic pesticides and fertilizers, irradiation, sewage sludge, and genetic engineering.
7. Chlorine-Free Paper Products
   Chlorine-free paper products are unbleached or whitened with alternatives such as hydrogen peroxide, oxygen, and ozone. The term Process Chlorine-Free (PCF) identifies recycled paper that is unbleached or bleached without the use of chlorine compounds. The term Totally Chlorine-Free (TCF) identifies virgin paper that is unbleached or bleached without the use of chlorine compounds. The term Elemental Chlorine-Free (ECF) identifies paper that is bleached without the use of elemental chlorine (but may use chlorine compounds).
8. Non-Toxic Cleaning & Chemical Products
   Non-toxic cleaning and chemical products are biodegradable, free of hazardous ingredients, and are safe for people, animals and the environment when used properly.
9. Green Power
   Electricity and power is available from renewable resources such as wind, solar, geothermal, small hydro and biomass. These energy sources cause dramatically less air pollution and environmental damage compared to fossil fuel, nuclear, and large-scale hydroelectric energy sources.
10. Green Building & Construction
    Green design and construction practices significantly reduce or eliminate the negative impact of buildings on the environment, occupants, and the local community.
11. Education
    Staff will receive GRA's book, Dining Green: A Guide to Creating Environmentally Sustainable Restaurants and Kitchens, which explains the environmental impact of the restaurant industry and a path toward ecological sustainability. Restaurants also receive signs for recycling, energy & water conservation, and to remind staff of the 4 Environmental Steps for the year.

SOURCE: http://www.dinegreen.com/